Beer Bean-Stuffed Poblano Peppers

Eric, The weird notes about rice are because of writing this out for my aunt last spring.  I do this usually over the course of a couple days only because of the beans so they can cool and just be used out of the fridge. Could certainly use a pressure cooker. It is really nice to make the filling and stuff to bake later though. Not in recipe, judgement call if you give them a moment under the broiler.  Humble note – consider gloves with the poblanos when deveining and stuffing. Poblanos are often pretty weak but I’ve had some really irritate skin, rubbed eyes and it’s not worth it going gloveless when it has happened.  I was thinking about these the other day and at some point will make these using the new pellet grill – the smoke flavor would be phenomenal! Start them in the grill and finish in them in a hot oven/broil. If you make them, send a photo!  Best,Allison  Beer Bean-Stuffed Poblano Peppers

INGREDIENTSBeer beans

• ½ pound dried pinto beans

• 1 yellow onion, chopped

• 2 cloves garlic, minced

• 12 ounces Mexican beer (I use Tecate)

• 1 canned chipotle chile in adobo, or ½ teaspoon chipotle chile powder

• sea salt – generous – yes, add salt before you start cooking the beans

• 2 cups water

Peppers

• 6 poblano chiles

• 1 cup crumbled cotija or feta cheese 

• 1 cup shredded Jack cheese – though I typically use pepper jack

• juice of ½ lime

• 1 cup cherry tomatoes, chopped – or if not possible a drained can of diced tomatoes – seriously drained

• 1 tablespoon olive oil

• ½ cup chopped fresh cilantro

SERVE WITH:Brown rice with salsa verde mixed in – I know you don’t like rice but try another grain. This is very good with the peppers though. INSTRUCTIONSNO NEED TO SOAK, PUT THE BEAN INGREDIENTS IN A OVEN PROOF CONTAINER WITH A LID, PUT IN OVEN AND TURN ON TO 325. IN ABOUT 4 HOURS YOU SHOULD HAVE PERFECT BEANS. LET THE BEANS COOL AND DRAIN THE EXCESS LIQUID OUT – JUST BE THROUGH SO THINGS DON’T GET SOGGY LATER. AFTER DRAINING MIX IN THE TOMATOES AND A LITTLE SALT IF NEEDED. SLIT AND DEMEMBRANE THE PEPPERS. DESTEM IF YOU LIKE BUT MAKE A JUDGEMENT CALL IF THEY WILL HOLD TOGETHER.MIX THE CHEESES TOGETHER ALONG WITH THE LIME JUICE IN A BOWL. STUFF IN THE BEANS, FOLLOW WITH THE CHEESE STUFFED IN OVER. BRUSH ON A LITTLE OIL IF YOU LIKE. I USUALLY FORGET….BAKE AT 425 FOR MAYBE 45… BASICALLY YOU WANT THE PEPPERS TO GO ALL SOFT AND SQUISHY, SIMILAR TO IF YOU WERE ROASTING THEM WITHOUT TRYING TO BLACKEN AND REMOVE THE SKIN. THE TIMING IS DIFFERENT TOTALLY EACH TIME. I OFTEN GET THE PEPPERS STUFFED, PUT IN THE FRIDGE AND BAKE LATER. I OFTEN START WITH A COLD OVEN IF DOING THIS. SPRINKLE WITH CILANTRO IF YOU LIKE. SERVE OVER THE GRAIN MIXED WITH SALSA VERDE.